Chili con carne
A simple and warming everyday chili.
This is a simple and warming chili that I usually make when I want something good that can handle itself on the stove in a pot without too much work. Of course there are lots of varieties of chili but I have chosen to make it this way as I think there will a lot of taste with relatively simple means and some "cheating". Among other things, I use chipotle paste instead of "real" chipotle as it is not always so easy to get hold of where I live. I also have a little BBQ sauce as I think it gives an extra taste that I like, but it is of course possible to modify and exclude ingredients if necessary.
Chili con carne which can also be spelled chilli con carne means "chili with meat" and is a spicy stew that contains some chili peppers, meat, tomatoes and beans. The dish can be used as a main course, but also as an accessory or as an ingredient in other recipes such as soups and salsas.
This particular recipe gives a fairly mild chili and it is intended that the whole family should be able to share this, but if you want to give it more heat, it is of course easy to choose hotter chilies such as. habaneros and throw in some extra if you want. It is also possible to prepare a few bottles of hot sauce or a bowl of freshly sliced habanero for those who want more heat in their chili. If you want to know more about my experiments with growing chili hydroponically, you can read about it in this and this article.
Chili is perfect to freeze and have as lunch boxes for work. An easy way to have a sensible meal waiting in the freezer.
Ingredients
Directions
- In a large saucepan - heat the oil.
- Add bacon/pork loin and fry until slightly browned.
- Add minced meat and continue frying until it also has a little color.
- Add chopped onion and chopped pepper. Fry until slightly softened.
- Add garlic and chili. Fry for a few minutes.
- Add tomato puree, cocoa powder, ancho chili powder and paprika. Stir to mix everything.
- Add broth, passed tomatoes, chipotle paste and BBQ sauce. Mix well and simmer under a lid for about 30 minutes.
- Add the beans. Season with soy and/or salt.
- A little sour cream goes well with it.
- Add some grated cheese to melt over the chili.
- Fresh chopped coriander
- Fresh chopped chili
- Rice, salad and possibly some tortillas.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 4120.32 kcal | 515.04 kcal | 128 kcal |
| Carbohydrates | 174.47 g | 21.81 g | 5.42 g |
| Fat | 257.2 g | 32.15 g | 7.99 g |
| Protein | 273.62 g | 34.2 g | 8.50 g |
| Sugar | 70.17 g | 8.77 g | 2.18 g |
| Salt | 21.89 g | 2.74 g | 0.68 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
